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Gluten-Free Cornbread Stuffing with Herbs and Mushrooms, A Side for Turkey or a Filling for Squash

Gluten-Free Butternut Squash and Cornbread Stuffing with Herbs and Mushrooms

Just the right mix of herbs combined with celery, mushrooms and onion, then tossed with the cornbread and cooked a bit more. On your plate it mingles with the gravy for an ideal side dish for chicken or turkey. We sometimes try other herbs and seasonings, but this is our traditional favorite.

You can also stuff your favorite winter squash with it. See the directions for that variation below.

No one would notice because this is a traditional recipe – I love it when I can do that! — but the stuffing is also safe for gluten sensitivity, gluten intolerance or celiac disease (and it’s casein-free and vegetarian, if you want).

In a medium skillet, melt the butter, margarine or oil over medium heat and saute the parsley, onion, celery and mushrooms until just tender.

Stir in the remaining seasonings, the corn bread cubes or crumbs and the water or broth.

Place in covered baking dish and bake until heated through.

OR: Stuff a winter squash and bake as below.

Adjust seasonings as desired.

Serve.

To Stuff a Winter Squash:

Bake a halved, seeded squash cut side down on an oiled baking sheet at about 350 degrees F.

When the squash is just fork-tender (after baking for about 30-45 minutes), turn it over carefully on the baking sheet.

Spread a little butter, margarine or oil over the cut surfaces. The squash will be hot, though, so use a fork to rub a pat of butter over the warm surface of the squash, or a small piece of paper towel soaked in oil to spread it over all.

Fill the cavities with the cornbread stuffing mixture.

Sprinkle the squash with salt if desired.

Bake for another 10-15 minutes until squash is tender.

Serve.

While this frugal recipe is well-liked by people who have no food allergies (depending of course on the ingredients of the corn bread you use, too), it is gluten-free (contains no wheat, barley or rye flour) and can be meatless or vegetarian. It can also be casein-free, dairy-free and lactose-free with an appropriate butter substitute.

Hi, Not a recipe question here but wondering if send out your blog via email. I do not get facebook at work and other places I am at so would prefer emails if you do this! Otherwise, how do u join your blog, just facebook or bookmark? thanks so much
Jude

Jude, Thank you so much for your request. I apologize for the delay in answering you, but I do now have the ability to send you an email notice of new blog posts. I am adding you to the email list so you will receive notices via email from now on. If you want to cancel at any time, you will be able to by using the link near the bottom of the email notice.

Hi Pat,
Your stuffing looks awesome! I just love the flavor combination and it is so healthy for everyone. Hope you are having a great holiday week end. Thank you so much for sharing with Full Plate Thursday and hope you will come back soon!
Miz Helen

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